NUT HORNS (YEAST COOKIE)
My Grandmother had these on the table most all the time. They are delicate, and not overly sweet. The dough is a yeast dough with sour cream. A cross between a cookie and a pastry, these are sure to be a hit. The dough can be made a few days ahead of time and kept in the refrigerator. Apricot preserves, prune filling and or...
Provided by Deb Crane
Categories Cookies
Number Of Ingredients 14
Steps:
- 1. Put yeast in sour cream. Add egg yolks. Mix well. Let stand.
- 2. Cut shortening and lard in flour. Add sugar. Mix in the yeast mixture and add vanilla. Mix well. Refrigerate over night (at least 6 hours) or up to several days.
- 3. When ready to bake, preheat oven to 325 degrees. Line cookie sheets with parchment paper. Using about a fourth of the dough at a time, keeping the remaining dough in the refrigerator, roll dough out onto a floured surface into about a 9 inch circle. Cut into 16 crescent shapes from circle. (like very small pizza slices) :) (see how nice and even mine are? lol!) Doesnt matter, they still taste wonderful!
- 4. FOR THE NUT FILLING: Combine all ingredients and mix well.
- 5. Spoon a tiny bit of filling onto the broad end of the crescent slices and roll from broad side to short side like a crescent. Place seam side down, pressing gently to make sure they dont unroll.
- 6. Bake @ 325 degrees for 15-20 minutes until just golden. Let cool on racks. Before serving, powder with powdered sugar. These can be frozen for later use. Bring to room temperature and sprinkle with powdered sugar.
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Lamia Alam
[email protected]These cookies were delicious! The filling was the perfect balance of sweet and nutty. I'll definitely be making them again.
Shakel Baloch
[email protected]These nut horns were a bit too sweet for my taste, but they were still good. I think I'll try making them with less sugar next time.
Miquel Kustner
[email protected]I'm not a fan of nuts, but I loved these cookies! The filling was sweet and creamy and the dough was flaky and buttery.
Dachi Kikolashvili
[email protected]These cookies were a bit time-consuming to make, but they were worth the effort. They're so delicious and unique.
Fabian Smith
[email protected]I made these nut horns for a bake sale and they sold out in minutes! They're definitely a crowd-pleaser.
Angie Haynes
[email protected]These cookies were a little too dry for my taste, but the filling was delicious.
Mdsalman Khan
[email protected]I've made these nut horns for years and they're always a hit. They're the perfect combination of sweet and savory.
Morufu akanji Asisi
[email protected]These nut horns were the perfect addition to my holiday cookie platter. They were a big hit with my family and friends.
Nikesh Silwal
[email protected]I'm not a baker, but these cookies were easy to make and turned out great.
Kayz Ade
[email protected]These cookies were a lot of work, but they were worth it! They're so delicious and perfect for a special occasion.
Sayeed Rahman
[email protected]I'm not a huge fan of yeast cookies, but these were surprisingly good. The filling was especially good.
Andrea Nanton
[email protected]These nut horns were a little too sweet for my taste, but my kids loved them.
Jordon Dockery
[email protected]I used a different nut filling than the recipe called for and they turned out great! I think you could really use any kind of nut filling you like.
Rodney Rudzani
[email protected]These cookies were a bit more work than I expected, but they were worth it! They're so flavorful and addictive.
Jawad Jd
[email protected]I've made these nut horns several times now and they're always a crowd-pleaser. The filling is especially good - it's sweet and nutty with a hint of cinnamon.
sk siam ahmed
[email protected]These nut horns were a hit at my holiday party! They were easy to make and turned out perfectly flaky and delicious.